:: Award-Winning Stuffed Chicken ::

It's been a while.

I know.

Before I start out, telling you all about my New Year's resolution and making promises that I may or may not be able to keep. Let's just start out with a new post for the new year! {baby steps, ok?}

A couple of months ago, Chris's boss invited us and another couple from the office over for dinner. I had no idea what I was getting myself into, but it was a cooking competition! Apparently, around the office, discussions had been flying as to which half of each couple was the better chef. I was nominated from our team, and went up against Frank and Randy. (The other wifeys got to sit perched up watching with my hubby while I competed!)

It was a little {understatement} nerve-racking to go against these two, but I did it! We each picked three ingredients out of a hat, and were given full access to the kitchen and 20 minutes to complete an hors d'oeuvres to serve. Judging was based upon presentation, creativity and use of ingredients.

My ingredients were: chicken breasts, proscuitto and cream cheese and my number was 3, so I got to go last!

::

I came up with a little concoction of my own and ended up winning the grand prize! Tonight, I re-created the dish, as an entree for my family and am sharing the recipe with you all!

Note to Bunko Babes who may be reading: this dish may be in your near future.

::

Award-Winning Stuffed Chicken

INGREDIENTS
4 oz cream cheese, fat-free
1/2-3/4 c. basil pesto (homemade or store bought)
4 boneless, skinless chicken breasts
1-2 eggs
1/2-3/4 c. milk
1/2-3/4 c. italian seasoned breadcrumbs
1/4 c. parmesan cheese
4 slices proscuitto
butter

To begin, rinse chicken and cut off any excess skin or veins. With smooth side up, and a very sharp knife, carefully fillet (or butterfly) your chicken to open it up to create a pocket.

After all four chicken breasts have been butterflied, set them aside.

In a small saucepan, melt cream cheese over low heat. Add basil pesto and stir until well blended.

To assemble chicken, spread cream cheese and pesto mixture onto one half of pocket.

Lay one slice of proscuitto on top of each chicken breast.

Fold chicken back into original shape and set aside.

Prepare an egg wash with 1 egg and about 1/2 c. milk in a dish large enough to coat each chicken. In a seperate dish, combine breadcrumbs and parmesan cheese.

Place each chicken first in egg wash and then in breadcrumbs and assemble onto a baking dish.

top each chicken breast with a small pat of butter. Bake at 350 degrees for 10 minutes. Flip each breast and bake an additional 7-10 minutes or until juices run clear when cut into.

To make sauce, add milk to remaining cream cheese and pesto mixture.

Serve with pasta, top with sauce.

love! Amy